Are you craving that sweet-savory goodness of teriyaki chicken but don’t want to deal with the hassle of grilling or frying? I’ve got you covered! Baking teriyaki chicken in the oven is not only super easy but also creates juicy, tender chicken that’s glazed with that irresistible sticky sauce we all love. After testing dozens of recipes, I’m sharing my favorite method that’ll have your family running to the dinner table!
Why Baked Teriyaki Chicken Is a Game-Changer
Before we dive into the how-to, let me tell you why oven-baked teriyaki chicken deserves a spot in your regular meal rotation:
- It’s ridiculously easy (seriously, even my cooking-challenged brother can make this)
- The oven does all the work while you chill
- Homemade teriyaki sauce tastes WAY better than store-bought
- It’s healthier than fried versions
- Clean-up is minimal (especially if you line your baking dish)
- The leftovers taste amazing the next day
The Secret to Perfect Baked Teriyaki Chicken
The absolute KEY to amazing teriyaki chicken is the sauce. While traditional Japanese teriyaki sauce consists of soy sauce, mirin, ginger, and sugar, many home cooks have their own variations After experimenting with different recipes, I’ve found that making your own sauce from scratch delivers flavors that’ll knock your socks off!
Ingredients You’ll Need
For the Chicken:
- 4 boneless, skinless chicken breasts (or 12 chicken thighs if you prefer)
- Sesame seeds for garnish (optional but adds nice texture)
- Chopped green onions for garnish
For the Homemade Teriyaki Sauce:
- 1/2 cup soy sauce (low sodium preferred)
- 1/2 cup white sugar
- 1/4 cup cider vinegar or rice vinegar
- 1-2 cloves garlic, minced
- 1/2 teaspoon ground ginger (or 1 tsp fresh grated ginger)
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional for heat)
Step-by-Step Instructions
Step 1: Prepare Your Teriyaki Sauce
- In a small saucepan, combine soy sauce, sugar, vinegar, garlic, ginger, and black pepper
- Bring the mixture to a simmer over medium heat, stirring occasionally
- In a small bowl, mix cornstarch and cold water to make a slurry
- Once the sauce is simmering, add the cornstarch slurry
- Continue to cook for 3-5 minutes until the sauce thickens and bubbles
- Remove from heat (the sauce should coat the back of a spoon)
Step 2: Prepare the Chicken
- Preheat your oven to 400°F (205°C)
- Lightly grease a 9×13 baking dish or rimmed baking sheet
- If using chicken breasts, pound them to even thickness (less than 1 inch) for even cooking
- Arrange chicken in a single layer in the baking dish
Step 3: First Bake
- Pour about half the teriyaki sauce over the chicken
- Use tongs to turn the chicken pieces to coat them evenly
- Cover the baking dish with foil (this helps keep the chicken moist!)
- Bake for 20-25 minutes for chicken breasts or 30 minutes for thighs
Step 4: Final Glazing and Serving
- Check that chicken is cooked through (internal temp of 165°F)
- Drain excess liquid from the baking dish
- Pour the remaining teriyaki sauce over the chicken
- Optional: For extra caramelization, broil for 2-3 minutes
- Sprinkle with sesame seeds and green onions
- Serve hot over rice and enjoy!
Pro Tips for the Best Oven Baked Teriyaki Chicken
Listen, I’ve made this recipe about a gazillion times, and I’ve learned a few tricks along the way:
- Don’t skip the foil cover! It traps moisture and keeps your chicken juicy.
- For deeper flavor, marinate the chicken in some of the sauce for a few hours before baking.
- Chicken thighs tend to stay juicier than breasts, but both work great.
- Double the sauce if you love extra for drizzling over rice (I always do this!)
- Line your baking dish with foil for super easy cleanup.
- For meal prep, this chicken stays good in the fridge for up to 4 days.
Troubleshooting Common Issues
“My chicken turned out dry!”
This usually happens if you overcook it Remember that chicken continues cooking a bit after you take it out of the oven Use a meat thermometer to ensure you’re hitting 165°F but not going way over.
“My sauce isn’t thickening!”
Make sure your cornstarch is fully dissolved in cold water before adding it to the hot sauce. Also, the sauce will thicken more as it cools.
“The sauce burned in the oven!”
If your sauce is burning, your oven might be running hot. Try reducing the temperature by 25 degrees or adding a bit more water to the sauce.
What to Serve with Baked Teriyaki Chicken
Make your meal complete with these perfect side dishes:
- Steamed white rice or brown rice
- Chicken fried rice
- Roasted Asian vegetables (broccoli, bell peppers, carrots)
- Simple green salad
- Steamed edamame
- Cream cheese wontons
Variations to Try
Once you’ve mastered the basic recipe. get creative with these tasty twists
- Pineapple Teriyaki: Add pineapple chunks during the last 10 minutes of baking
- Spicy Teriyaki: Double the red pepper flakes or add a tablespoon of sriracha
- Honey Teriyaki: Replace half the sugar with honey for a different flavor profile
- Veggie-Loaded: Add steamed broccoli, bell peppers, or snow peas after cooking
- Teriyaki Chicken Bowl: Serve over rice with avocado, cucumber and carrots
Nutritional Information (Per Serving)
For those watching their macros, here’s the approximate nutrition for one serving (assuming 4 servings total):
- Calories: 272
- Total Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 85mg
- Sodium: 1282mg
- Total Carbohydrates: 20g
- Dietary Fiber: 0g
- Sugars: 17g
- Protein: 25g
FAQs About Baked Teriyaki Chicken
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs actually tend to be more flavorful and juicy. Boneless, skinless thighs work great and you’ll need to bake them for about 30-35 minutes.
Can I make the teriyaki sauce ahead of time?
Yes! The sauce can be made up to a week in advance and stored in an airtight container in the refrigerator.
How do I know when the chicken is done?
The most reliable way is to use a meat thermometer—chicken is safe to eat at 165°F. If you don’t have a thermometer, cut into the thickest part; the meat should be white throughout with no pink.
Can I freeze leftover teriyaki chicken?
Yep! It freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven.
Is homemade teriyaki sauce gluten-free?
Not typically, as soy sauce contains gluten. However, you can substitute tamari or coconut aminos for a gluten-free version.
The Bottom Line
Making teriyaki chicken in the oven is honestly one of the easiest and most satisfying meals you can prepare. The homemade sauce beats anything from a bottle, and the hands-off cooking method makes it perfect for busy weeknights. Once you try this recipe, I bet it’ll become a regular in your meal rotation!
Happy cooking!
P.S. If you’ve got any questions or want to share your teriyaki chicken success stories, drop a comment below! I love hearing how these recipes turn out in your kitchen.
Ingredients for Oven Baked Teriyaki Chicken Thighs
- CORNSTARCH
- WATER
- SUGAR
- LOW-SODIUM SOY SAUCE
- RICE VINEGAR
- GARLIC
- BLACK PEPPER
- BONELESS, SKINLESS CHICKEN THIGHS
Instructions for Oven Baked Teriyaki Chicken Recipe
Start by preheating your oven to 400°F and lightly greasing a 9×13-inch baking dish with non-stick spray. While the oven heats, make the teriyaki sauce: in a small saucepan, whisk together 1 tablespoon cornstarch and 1 tablespoon cold water until smooth. Then add ½ cup sugar, ½ cup soy sauce, ¼ cup vinegar, 2 minced garlic cloves, and ground black pepper to taste. Stir together. Bring the mixture to a boil over medium heat, then reduce the heat and simmer until the sauce thickens—about 5–7 minutes. You’ll end up with roughly 1 cup of sauce.
Meanwhile, trim any excess fat from your boneless, skinless chicken thighs using kitchen shears. Place chicken thighs in the prepared baking dish and pour half of the teriyaki sauce over the top, brushing each piece to coat evenly.
Bake the chicken for 20 minutes, then flip each piece and drizzle the remaining sauce over the top. Return the dish to the oven and bake for another 15–20 minutes, or until the chicken reaches an internal temperature of 165°F and the juices run clear.
Serve hot with steamed or fried rice, and garnish with green onions, toasted sesame seeds, or a sprinkle of extra sauce if desired. This dish is a flavorful favorite that’s sure to become a regular in your dinner rotation!
Can I use chicken breasts instead of thighs? Yes! Boneless, skinless chicken breasts can be used, but they may cook a bit faster. Keep an eye on the internal temperature and remove them from the oven once they reach 165°F to avoid drying out.
Can I make the teriyaki sauce ahead of time? Absolutely. The sauce can be made up to 3 days in advance and stored in the fridge in an airtight container. Just reheat gently before using.
What sides go well with teriyaki chicken? Serve with steamed rice, fried rice, roasted vegetables, or even a fresh Asian-style salad. Garnish with green onions and sesame seeds for extra flavor and presentation.
Can I reheat leftovers? Yes! Reheat in the oven at 400°F for 10–15 minutes until warmed through. For extra flavor, brush with reserved sauce before reheating.